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Indulge yourself with this delicious Broccoli and Stilton soup. As some of you may know by now, I love to cook delicious yet healthy and low-fat soups. This soup does not qualify for the lowest in fat ever but the calories are definitely worth it! The Stilton cheese gives the soup such a rich flavour but is not overpowering and somehow brings out the best of the broccoli too. If you can’t find Stilton cheese, free to buy another blue cheese instead.

Ingredients

2 tbsp. olive oil

1 white onion, diced

1 clove of garlic, finely chopped

2 heads of broccoli, about 600g, roughly chopped

4 sticks of celery, peeled and cut into small pieces

1 medium potato, peeled and diced

1.5 L vegetable stock

1 tsp of dried thyme

150g Stilton cheese (blue cheese), crumbled

Preparation

Heat the olive oil on medium heat in your stockpot. Sauté the onions and when they are about done add the garlic and the teaspoon of dried thyme. Once translucent add the roughly chopped broccoli, celery pieces and diced potato. Stir gently, then cover with a lid and allow to sweat for 5 – 10 minutes.

Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 15 minutes or until the vegetables are tender.

Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender.

Return the soup to a clean pan and stir in the crumbled Stilton cheese. I like to serve the soup when the cheese has not completely dissolved yet but if you do, you can always use a hand blender for a few seconds.

Season the soup with some freshly ground pepper and serve with a warm and crusty piece of bread.

What better way to start off the New Year, than with this gorgeous and super healthy soup. I am so happy that Sonja shared her recipe of Broccoli and Spinach soup with us. It is truly delicious and bursting with vitamins and fiber. Treat yourself and your loved ones with this soup and make a flying start in 2012 🙂

Ingredients

2 tbsp. olive oil

500g broccoli, cut into small florets and stems thinly sliced.

250-300g fresh spinach, roughly chopped

1 small red chili pepper, seeds removed and finely chopped

1 large onion, peeled and roughly chopped

2 celery stalks roughly chopped

2 cloves garlic, peeled and crushed

1.3L – 1.5L vegetable stock

½ tsp. salt

a pinch of black pepper and nutmeg

Optional:

Smoked chicken, Roquefort or a fresh herb for the topping.

Preparation

Heat the olive oil on medium heat in your stockpot. Fry the onions, garlic, celery and chili pepper until translucent and add the broccoli. Cover the ingredients and stir occasionally for about 10 minutes or until softened.

Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 20 minutes. Now stir in the spinach, turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Season with salt, pepper and nutmeg.

Serve the soup with a topping of your choice such as finely chopped smoked chicken, Roquefort or a fresh herb.

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